Vegan Baked Smoky Cashew Cheese
A Vegan Baked Smoky Cashew Cheese made with whole ingredients, smoked paprika, easy and simple methods for a tangy, cheesy and healthy baked cheese. It slices, it spreads and it is completely dairy-free and oil-free!
Servings: 8
Calories: 169kcal
Ingredients
- 1 1/2 cups (225g) raw unsalted cashews, soaked overnight, DO NOT SKIP THIS STEP
- 2 to 2 1/2 tablespoons plain (not seasoned) rice vinegar, please do not sub with another vinegar! (SEE NOTES at bottom)
- 1 teaspoon vegan worcestershire sauce (I use the Annie's brand, it can be found at Sprouts or Whole Foods, etc.)
- 1 tablespoon (15g) tomato paste
- 1 1/2 tablespoons (23g) fresh lemon juice
- 2 tablespoons (30g) water
- 2 garlic cloves (roughly chopped (if you love garlic, choose big or choose small for a mild flavor)
- 1 teaspoon smoked paprika or more to taste
- 3/4 to 1 teaspoon fine salt, depending on how salty you like it
Instructions
- You will need a day in advance to make this cheese, there is no way around this and rushing it will result in a gritty cheese. Trust me on this and do not skip soaking the cashews overnight. This makes the nuts very soft and is necessary since so little liquid is used and is needed to get a creamy consistency.
- Add your cashews to a bowl and pour boiling water over them by at least an inch at the top. Cover and leave to sit overnight on your counter or 8 hours minimum. Drain them and rinse them well.
- Preheat the oven to 325°F (162°C). Line a 6 inch round cake pan with a large piece of parchment paper (see photo) and press it inside the pan and against the sides to make it flat as possible.
- Add the soaked/drained cashews to a food processor. TIP: I created this recipe to be a baked cheese, so I use the full amount of vinegar and prefer the flavor much more baked. However, if you want to keep it unbaked, keep in mind the flavor is much stronger and may taste too acidic to you. Therefore, SEE NOTES at the bottom regarding reducing the vinegar. Baking it helps to really mellow out the flavor.
- Add the rice vinegar, worcestershire sauce, tomato paste, lemon juice, water, garlic, smoked paprika and salt. This will not work in a blender, I'm sorry, there is too little liquid and it will never get smooth enough because of the lack of space to go around. Process the mixture for around 30 seconds, scrape down the sides and then blend again for a solid 5 minutes or so until 100% silky smooth and creamy and NO bits of cashews remain. It should be dreamy smooth like the photos. Do not stop processing until it reaches this stage and scrape the sides as needed
- If desired, add even more smoked paprika for a stronger smoky flavor or even liquid smoke if you like. The 1 teaspoon smoked paprika gives a smoky flavor that is noticeable but not overwhelming.
- This cheese is delicious unbaked too and after chilling in the fridge, will resemble a cream cheese style consistency. So, you can always do that and not bake it as well if you like. The flavor is tangier raw, versus baked as well, both both ways are delicious!
- Pour the cheese mixture into the pan and spread out evenly to the sides and smooth the top.
- Bake for 35 minutes for it to be firm and slice-able as pictured. I would advise not going any longer or it can get dry and crumbly. It should just be beginning to crack at the top and be firm.
- OR, bake it for 25 minutes for a more soft-style spread for bread and crackers.
- Cool 15 minutes and then slice and serve warm. Or, you can chill it in the fridge first. I found that I liked it both ways but the smoky flavor seems stronger while warm.
- The end result is cheesy, super tangy, rich and a wonderful depth-of-flavor. I love to add slices the next day from the fridge, put on bread and then slightly toast it. SO GOOD. It would also be awesome topped onto hot soup at serving!
Notes
- Prep time does not count soaking time.
- To make this a more mild cheese, reduce the vinegar to 1/2 - 2 tablespoons, taste after blending to decide if you would like to add more. It is recommended to use the reduced vinegar option if you do not bake it. Baking it helps to really mellow out the flavor. I use the full amount and prefer the flavor much more baked.
Nutrition
Serving: 1/8 th | Calories: 169kcal | Carbohydrates: 10.2g | Protein: 4.5g | Fat: 13.1g | Saturated Fat: 2.6g | Sodium: 192mg | Potassium: 192mg | Fiber: 1.1g | Sugar: 1.9g | Calcium: 15mg | Iron: 2mg